CN102268343A

CN102268343A - Process for brewing sweet yellow wine

Info

Publication number: CN102268343A
Application number: CN201110206671XA
Authority: CN
Inventors: 刘谋彩
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-07-22
Filing date: 2011-07-22
Publication date: 2011-12-07

Abstract

The invention discloses a process for brewing a yellow wine, and particularly relates to a process for brewing a sweet yellow wine. The process comprises the following steps of: selecting materials; cleaning rice; soaking; cooking; saccharifying; alcoholizing; performing wine pressing and the like. In the process, three wine yeasts and a sectional yeast application brewing process are adopted, the problems of incomplete saccharifying and alcoholizing of the conventional sweet yellow wine are completely solved; and the process has the characteristics of low wine yield, low alcohol content, simple mouthfeel and the like. The sweet yellow wine is prepared from the following raw material components in parts by weight: 5,000 parts of coarse glutinous rice, 30 parts of conventional wine yeast, 15 parts of self-prepared Chinese medicinal aromatic wine yeast and 9 parts of yellow wine viable and dried yeast. The production process comprises the steps of: treating the raw materials; cooking; performing saccharogenic fermentation; performing alcoholic fermentation; pressing aged wine; sterilizing; and packaging. The prepared yellow wine has the characteristics of elegant, light yellow and transparent color, mellow smell, sweet, sour and delicious mouthfeel, softness, smoothness and lingering aftertaste. The wine contains various amino acids and various trace elements.

Description

A kind of brewing process of sweet rice wine

Technical field

The present invention relates to a kind of brewing process of wine, particularly relate to a kind of brewing process of sweet rice wine.

Background technology

Be that traditional sweet rice wine of brewageing of main raw material is with a long history with glutinous rice, delicious flavour, the wine degree is low nutritious, sweet and sour taste, men and women, old and young are suitable for four seasons, liked by consumers in general.So spread year surplus in the of ten thousand in China.But also exist critical defect, the high storage for a long time of temperature is become sour easily, darkens.Present traditional sweet rice wine making method part that comes with some shortcomings.Be single, wineization and diastatic fermentation are not thorough, so the sweet rice wine that the traditional technology of taking and distiller's yeast are brewageed, the wine degree is low, mouthfeel is single, easy souring, the yield of liquor, brewage and be difficult to control; Stronger in saccharification and coherent property of wine stage, influence the quality of the yield of liquor and wine.

Summary of the invention

In order to solve the problems of the technologies described above, the present invention is achieved through the following technical solutions:

A kind of sweet rice wine brewing process, it is making by described parts by weight by following raw material, described umber is a weight part, 5000 parts of Rough glutinous rices, 30 parts in traditional distiller's yeast, bent 15 parts of Chinese medicine cordiale, 9 parts in yellow rice wine ferment dry yeast alive, its brewing process comprises rice washing, immersion, boiling, diastatic fermentation, wine fermentation, squeezing ageing and sterilization, tradition distiller's yeast and Chinese medicine cordiale song added in the diastatic fermentation stage, and yellow wine yeast adds at the wine fermentation stage.

Described Chinese medicine cordiale song is making by described parts by weight by following raw material, 3 parts of husky benevolence, 3 parts in sophora flower, 3 parts in santal, 3 parts of agalloch eaglewood, fragrant 83 parts, 3 parts of the wind-weeds, 3 parts in Radix Glycyrrhizae, 3 parts of rhizoma cyperis, perfume (or spice) is eaten 2.5 parts, 2.5 parts of spiceleafs, 2.5 parts of the tubers of dwarf lilyturf, so 2.5 parts of sons, after pounce on 2.5 parts, 2.5 parts of schizonepeta, 2.5 parts of rattletops, 2.5 parts of wood pawls, 2.5 parts of scouring rushes, 2.5 parts of the root barks of tree peony, 2.5 parts of the root of herbaceous peonys, 2.5 parts of Flower of Arabian Jasmine, 2.5 parts of Bu Ye, 2.5 parts of dried orange peels, 10 parts of Chinese fruits, 10 parts of Radix Angelicae Sinensis, rice 9500-10500 part, the fermentation of tradition distiller's yeast 95-105 part forms, its zymotechnique is as follows: described 24 flavor Chinese medicines are mixed pulverize, Chinese medicine powder and rice water are made small-particle medicine cake, traditional distiller's yeast of described parts by weight is ground into powder is wrapped in small-particle medicine cake outside and carries out spontaneous fermentation and make Chinese medicine cordiale song.

The described diastatic fermentation stage put into pass to pass distiller's yeast and add that the Chinese medicine cordiale is bent to mix the back branch at the bottom of on three stages execute song, saccharification stage room temp remains on the 22-28 degree, saccharification time is 45-55 hour.

Described yellow rice wine ferment dry yeast alive is an Angel board sweet rice wine ferment dry yeast alive.

Used water is the water of phreatic water after water-purification plant purifies in described rice washing, immersion, the digestion process.

Advantage of the present invention and effect are as follows:

Saccharification wineization of the present invention is thorough, and the yield of liquor height was increased to 1: 13 by original 1: 1.The wine degree is increased to about 12 by 8 original degree.The wine body is honest, the simple and tasteful Huang of color and luster bamboo.Mouthfeel is fragrant and sweet, silk floss is soft and moist and, enjoy endless aftertastes.The assorted bacterium of the wine that the present invention brewages is few, and mineral precipitation is few.Be not easy to become sour by storing ageing, the wine body was as clear as crystal later in 8 years in ageing, and mouthfeel alcohol is just pure, and nutritious.

Specific embodiment

Below in conjunction with embodiment the present invention is described in further details, but protection scope of the present invention is not limit by embodiment.

In detail do not say among the following embodiment technology be common process, used traditional distiller's yeast (being commonly called as yeast for brewing rice wine) can conveniently be bought in the local market.

A kind of sweet rice wine brewing process, it is making by described parts by weight by following raw material, described umber is a weight part, 5000 parts of Rough glutinous rices, 30 parts in traditional distiller's yeast, bent 15 parts of Chinese medicine cordiale, Angel board sweet rice wine ferment dry yeast (sale is just arranged on the local market) 9 parts alive.

Its brewing process is as follows:

Select for use the glutinous paddy of current year's production to become Rough glutinous rice through cage paddy machine cage; Soak then, make pottery rice, steamed rice and pottery meal all adopts the water of phreatic water after water-purification plant purifies; Rough glutinous rice eluriated put into wooden rice steamer behind the clean open fire of clean filter naturally and carry out boiling, carry out oral examination and prevent half-cooked rice, require meal moisture moderate, spend left and right sides hot water if not moderate need drench bold and vigorous 80 in steamed rice according to the duration and degree of heating or glutinous meal are well-done; Carry out diastatic fermentation then, the saccharification stage put into traditional distiller's yeast and add that the Chinese medicine cordiale is bent and mix the back branch at the bottom of last three stages execute song, the saccharification stage ferments in little pithos, room temp is at the 22-28 degree, saccharification time is 45-55 hour; Saccharification went out to carry out behind the cylinder before the inverted engine Angel board sweet rice wine dry yeast put in the jar fermenter well wine gelatinization 5 minutes, dialled then to mix thoroughly on vinasse and poured little wine hall sealing wine into 25-30 days; Adopt the squeezing machine squeezing then, with liquor base storage; Carry out filtration sterilization after blending, pack and dispatch from the factory.

Above-mentioned Chinese medicine cordiale song is making by described parts by weight by following raw material, 3 parts of husky benevolence, 3 parts in sophora flower, 3 parts in santal, 3 parts of agalloch eaglewood, fragrant 83 parts, 3 parts of the wind-weeds, 3 parts in Radix Glycyrrhizae, 3 parts of rhizoma cyperis, perfume (or spice) is eaten 2.5 parts, 2.5 parts of spiceleafs, 2.5 parts of the tubers of dwarf lilyturf, so 2.5 parts of sons, after pounce on 2.5 parts, 2.5 parts of schizonepeta, 2.5 parts of rattletops, 2.5 parts of wood pawls, 2.5 parts of scouring rushes, 2.5 parts of the root barks of tree peony, 2.5 parts of the root of herbaceous peonys, 2.5 parts of Flower of Arabian Jasmine, 2.5 parts of Bu Ye, 2.5 parts of dried orange peels, 10 parts of Chinese fruits, 10 parts of Radix Angelicae Sinensis, rice 9500-10500 part, the fermentation of tradition distiller's yeast 95-105 part forms, its zymotechnique is as follows: described 24 flavor Chinese medicines are mixed pulverize, Chinese medicine powder and rice water are made small-particle medicine cake, traditional distiller's yeast of described parts by weight is ground into powder is wrapped in small-particle medicine cake outside and carries out spontaneous fermentation and make Chinese medicine cordiale song.

Sweet rice wine by this brewing process is produced contains amounts of protein, amino acid, carbohydrate and VITAMIN, also contains multiple organic acid, Ester and mineral element; Alcoholic strength is at the 12.6-13.3 degree; 6 months fresh quality guaranteed perioves.

Claims

1. sweet rice wine brewing process, it is characterized in that it is making by described parts by weight by following raw material, described umber is a weight part, 5000 parts of Rough glutinous rices, 30 parts in traditional distiller's yeast, bent 15 parts of Chinese medicine cordiale, 9 parts in yellow rice wine ferment dry yeast alive, its brewing process comprises rice washing, immersion, boiling, diastatic fermentation, wine fermentation, squeezing ageing and sterilization, tradition distiller's yeast and Chinese medicine cordiale song added in the diastatic fermentation stage, and yellow wine yeast adds at the wine fermentation stage.

2. a kind of sweet rice wine brewing process according to claim 1, it is characterized in that described Chinese medicine cordiale song is making by described parts by weight by following raw material, 3 parts of husky benevolence, 3 parts in sophora flower, 3 parts in santal, 3 parts of agalloch eaglewood, fragrant 83 parts, 3 parts of the wind-weeds, 3 parts in Radix Glycyrrhizae, 3 parts of rhizoma cyperis, perfume (or spice) is eaten 2.5 parts, 2.5 parts of spiceleafs, 2.5 parts of the tubers of dwarf lilyturf, so 2.5 parts of sons, after pounce on 2.5 parts, 2.5 parts of schizonepeta, 2.5 parts of rattletops, 2.5 parts of wood pawls, 2.5 parts of scouring rushes, 2.5 parts of the root barks of tree peony, 2.5 parts of the root of herbaceous peonys, 2.5 parts of Flower of Arabian Jasmine, 2.5 parts of Bu Ye, 2.5 parts of dried orange peels, 10 parts of Chinese fruits, 10 parts of Radix Angelicae Sinensis, rice 9500-10500 part, the fermentation of tradition distiller's yeast 95-105 part forms, its zymotechnique is as follows: described 24 flavor Chinese medicines are mixed pulverize, Chinese medicine powder and rice water are made small-particle medicine cake, traditional distiller's yeast of described parts by weight is ground into powder is wrapped in small-particle medicine cake outside and carries out spontaneous fermentation and make Chinese medicine cordiale song.

3. a kind of sweet rice wine brewing process according to claim 1 and 2, three stages were executed song at the bottom of it is characterized in that putting into traditional distiller's yeast and adding that the Chinese medicine cordiale is bent to mix the back branch in the diastatic fermentation stage, saccharification stage room temp remains on the 22-28 degree, and saccharification time is 45-55 hour.

4. a kind of sweet rice wine brewing process according to claim 1 is characterized in that described yellow rice wine ferment dry yeast alive is an Angel board sweet rice wine ferment dry yeast alive.

5. a kind of sweet rice wine brewing process according to claim 1 is characterized in that water used in described rice washing, immersion, the digestion process is the water of phreatic water after water-purification plant purifies.